To make the nettle purée, put the chicken stock and nettle leaves in a large saucepan over medium heat. Boil the leaves for 2–3 minutes until soft. Drain, reserving the stock, then put the leaves in a blender and blend to a purée. To achieve purée consistency, you may need to loosen with some of the reserved stock. Weigh out
While the purée is still warm, add the softened gelatine and blend again, ensuring the gelatine has melted and is fully incorporated. Add the butter and season with salt. Pass the purée through a fine sieve to remove any grit then spread very thinly — about
To make the toasted rye butter, infuse the malted rye into the cream by first bringing the cream to the boil in a saucepan over medium heat. Once boiled, remove from the heat, add the rye and set aside to cool. Strain the mixture into a food processor fitted with a paddle attachment and beat until stiffly whipped. Continue until the whipped cream collapses and separates into butterfat globules. The buttermilk will separate from the butter and slosh around the bowl. Line a clean sieve with muslin (cheesecloth), add the butter and place over a bowl for the buttermilk to drain. Turn out the butter into a medium frying pan and cook over medium heat, swirling constantly until the butter is a nut-brown colour. Drain, reserving the solids until ready to serve.
Shallow-fry the 12 nettle leaves in the grapeseed oil in a medium frying pan over high heat until crisp. Season generously with salt. To finish, place a piece of fish on each plate. Garnish with the fried nettle leaves and serve.
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